|by Laura Washburn|
The French have a special way with desserts. Just think of all those delicious classics--tarte Tatin, souffle, clafoutis, tarte au citron-- and th...
1 - 10 of 40 for glass carrots
Result Page: 1
Mix all ingredients into a crock pot. Cook until tender. Serve with French bread.
Saute onions, carrots, celery, parsley, ... possible. Add potatoes which have been boiled. Reheat stew and serve in the same casserole in which it was made.
Drain and rinse sauerkraut and garbanzo beans. Mix in large bowl. Let stand in refrigerator overnight in jars. Keeps up to 2 months when ...
Shred cabbage. Thinly ... slice and par-boil carrots. Let cool. ... and salt. In glass jar, make layers ... in refrigerator for 24 hours. Keeps for weeks.
In 6 quart covered pan saute meat, onion and celery. Add mushrooms with water, vegetables and seasonings. Simmer covered for about 1 1/2 hours. If ...
In a saucepan, ... in butter. Add carrots, potatoes, 1/2 ... stir frequently. Add wine and simmer for 15 minutes more. Cut into 4 - 5 pieces and flatten.
Grapefruit juice, unsweetened, mixed with 2 oz. water. 40 calories. Combine all ingredients and liquefy in blender. Serve 6 ounces ice cold over ice. ...
Scald cabbage leaves ... and thinly sliced carrots. Add 1 ... Serve with boiled potatoes. This filling can be used to stuff green peppers, too. Serves 5.
Combine all prepared vegetables in baking dish; stir to mix. Sprinkle with the sugar, salt and pepper; dot with butter, or butter. Just to be safe ...
Peel onions and ... inch cubes, the carrots cut into chunks, ... heat to medium and cook for 2-2 1/2 hours. Add spices after 1 hour of cooking. Serves 6-8.
Result Page: 1
top of page